Low fat mushroom gravy pairs great with your turkey, potatoes, stuffing…heck, any savory dish! Enjoy the rich flavor without the guilt! Only 65 calories, 3g fat & 48mg sodium per 5Tbsp serving. Compare those numbers with Paula Deen’s more traditional gravy recipe: 305 calories, 24g fat & 1132mg sodium! Ouch, woman! Who are you trying to kill?
*As always, please use organic ingredients for YOUR health!
2 cups fresh mushroom slices
½ cup white onion, finely diced
1 Tbsp olive oil
1 1/2 cup low-sodium vegetable or chicken broth
1 1/2 Tbsp finely chopped fresh parsley
1/2 tsp freshly ground pepper
1 1/2 Tbsp quinoa flour (or gluten free flour of choice)
1 Tbsp tahini
1/2 cup low-sodium broth
Over medium-high heat sauté mushrooms and onion in olive oil til brown (4-5 minutes). Add broth, parsley and pepper. Reduce heat and simmer for a few minutes. In large bowl use whisk to blend quinoa flour with tahini and broth. Add remaining broth into the vegetable mixture and stir to combine with wooden spoon. Bring mixture to a gentle boil, then reduce heat to simmer. Continue to cook and stir until gravy thickens to your liking.
WANT MORE HEALTHY THANKSGIVING RECIPES?
Click for No Sugar Added Spicy Cranberry Sauce, Gluten Free Cornbread Stuffing, Lowfat Mashed Potatoes or Califlower Mash, Pumpkin Pie & More! Yum!
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